2 Homemade Christmas Cheesecakes. Delicious dessert recipes for any Holiday or Party. Nutty Cheesecake is topped with nuts and Cherry and White Chocolate Cheesecake has a yummy cherry syrup topping.
- 1/3 cup walnuts
- 2/3 cup roasted unsalted shelled pistachios
- 2 teaspoons pumpkin pie spice
- 8 ounces gingersnap cookies
- 1/2 cup crushed almonds
- 1/2 cup unsalted butter melted
- 3 teaspoons unflavored gelatin
- 1/4 cup water
- 1 pound cream cheese softened
- 1/2 cup sugar
- 1/4 cup honey
- 1 and 1/2 cups heavy whipping cream
Preheat oven to 425°F. Grease a 101/2-inch springform pan.
Roast walnuts and pistachios on an oven tray for 5 minutes. Sprinkle nuts with pie spice; roast for 1 minute longer. Cool. Process spiced nuts with cookies until chopped finely; transfer to a medium bowl, stir in almonds.
Reserve one-third of the nut mixture in a small bowl. Stir butter into remaining nut mixture. Press mixture evenly over base of tin; refrigerate for 30 minutes.
Meanwhile, make Cheesecake Filling.
Pour Cheesecake Filling into tin; top with reserved nut mixture. Cover; refrigerate overnight.
Sprinkle gelatin over the water in a small heatproof measuring cup; stand cup in a small saucepan of simmering water.
Stir until gelatin dissolves; cool for 5 minutes.
Beat cream cheese, sugar and honey in a medium bowl with an electric mixer until smooth; beat in cream, then stir in gelatin mixture.
Cheesecake can be made a day ahead; keep covered in the refrigerator. Makes 16 slices,
- 12 ounces cream cheese
- 3 tablespoons butter
- 4 and 1/2 ounces chocolate graham crackers
- 4 and 1/2 ounces white chocolate
- 1/4 cup heavy whipping cream
- 1/2 cup sugar
- 1 egg
- 9 and 1/2 ounces frozen seeded cherries
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1 and 1/2 tablespoons butter
- 1 tablespoon water
Bring the cream cheese to room temperature.
Preheat oven to 300°F. Grease deep 8-inch round closed springform pan; line side with parchment paper, extending paper 2 inches above side.
Melt butter. Process crackers until fine; add butter, process until combined. Press cracker mixture firmly over base of pan; refrigerate 30 minutes.
Break chocolate into small saucepan, add cream; stir over low heat until smooth. Cool completely.
Beat cream cheese, sugar and egg in a small bowl with an electric mixer until smooth. Stir in cooled chocolate mixture. Pour mixture into pan; smooth surface.
Bake the cheesecake about 1 hour. Cool in oven with the door ajar. Refrigerate cheesecake overnight.
Make Cherry Syrup.
Drizzle cheesecake with Cherry Syrup.
Stir ingredients in a medium saucepan over medium heat until mixture boils and thickens slightly. Reduce heat; simmer, uncovered, about 2 minutes. Cool completely.
Makes 12 slices.